Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2 extra large free range eggs
  • ¾ cup full cream milk
  • 2 T iced water
  • 1 cup cake flour
  • ½ t salt
  • sunflower oil, for greasing
  • 500 g Woolworths free-range lamb boerewors
  • a few sprigs fresh rosemary
  • 1 x 400g can tomato-and-onion mix
  • 1 chopped fresh chilli

Preheat the oven to 230°C.

Blend the eggs, milk, water, flour and salt. Chill while you cook the boerewors.

Grease a 25 x 18 x 2.5 cm baking pan. Cut the boerewors to fit the pan and add a few sprigs of rosemary. Bake for 10 minutes, or until the boerewors starts to colour.

If necessary, whisk the batter. Pour over the boerewors and bake for a further 15 minutes, or until puffed and golden. Serve with the tomato-and-onion sauce.

To make the sauce, heat the tomato and onion with the chilli in a saucepan over a medium heat until warmed through.

Discover more savoury bake recipes here.

Phillipa Cheifitz

Recipe by: Phillipa Cheifitz

View all recipes

Comments

Load more